Blueberry Pizza

This is one of my favourite summertime recipes. I suppose it could be made all year long, but I always save it for summer when the local blueberries become available. To some people (specifically a couple of my friends), the idea of blueberries on a pizza might seem a bit crazy. But the sweetness of the berries combined with the savoury garlic and onions makes a beautiful, light pizza bursting (literally) with a really delicious combination of flavours. Add in some goat cheese and balsamic vinegar and it goes over the top.

Blueberry Pizza

 

 

1 Pizza Crust

1/2 Cup pizza sauce

2 Large onions

1 head of garlic

1 Cup fresh blueberries

2 Tbsp Extra virgin olive oil (divided)

2 Tbsp butter

1/2 Cup Goat cheese

1/2 Cup fresh basil, thinly sliced

1 1/2 Cups Balsamic vinegar

1/2 Cup brown sugar

1 Tbsp dried rosemary

 

Roasted Garlic: Preheat the oven to 375 degrees Fahrenheit. Cut the top off the head of garlic to expose the cloves. Place the garlic in a small baking dish and drizzle with 1 tbsp of the olive oil. Bake in the oven for 35 – 45 minutes until the cloves are tender. Cool. Remove the cloves from their skin and set aside.

Caramelized Onions: While the garlic is roasting, melt the butter into the remaining tbsp of olive oil in a saucepan. Add in the onions. Cook over low to medium heat, stirring occasionally for 30 -40 minutes until the onions are soft and sweet. Set aside.

Balsamic Reduction: While the onions and garlic are cooking, whisk the brown sugar into the balsamic vinegar in a small saucepan. Add in the rosemary. Bring the mixture to a simmer over low heat, stirring often. Continue simmering until the mixture has thickened and been reduced by about 1/2.

Spread the pizza sauce evenly over the crust. Top with the onions, garlic, blueberries and goat cheese. Bake for 12 – 15 minutes. Top with the basil and drizzle with the balsamic reduction. Enjoy!

 

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